Chicken Pot Pie Soup
A warm, comforting soup that captures the essence of homemade chicken pot pie, filled with tender chicken, vegetables, and a creamy broth.
Equipment
- Instant Pot
- Crockpot
- Pot
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Boneless, Skinless Chicken Breasts (or thighs or rotisserie chicken)
- 2 cups Yukon Gold Potatoes diced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 medium Onion diced
- 3 cloves Garlic minced
- 6 cups Chicken Broth
- 1 cup Almond Milk (or coconut milk or regular milk)
- 1 teaspoon Dried Parsley (or fresh parsley, chopped)
- 1 teaspoon Dried Basil
- 0.5 teaspoon Rosemary (fresh or dried)
- 1 teaspoon Salt adjust to taste
- 0.5 teaspoon Black Pepper
- 1 cup Peas or Corn optional, frozen
Instructions
- Instant Pot Method: Set the Instant Pot to the sauté function. Add olive oil and sear chicken breasts for about 2 minutes on each side. Remove chicken and set aside.
- Sauté celery, carrots, onion, garlic, and herbs in the pot for about 3-4 minutes until fragrant.
- Add diced potatoes, seared chicken, and broth. Close the lid and cook on high pressure for 9 minutes. Perform a natural release for 5 minutes, then a quick release.
- Remove chicken and quartered potatoes. Blend the quartered potatoes with almond milk until smooth. Shred the chicken and return it along with the blended mixture to the pot. Stir and serve.
- Crockpot Method: Sauté vegetables in a pan for 5 minutes. Add sautéed vegetables, raw chicken, diced potatoes, and broth to the crockpot. Cook on low for 6 hours. Blend potatoes and return to pot with shredded chicken.
- Stovetop Method: Heat olive oil in a large pot. Sauté vegetables and spices for 5 minutes. Add chicken, potatoes, and broth. Boil, then simmer for 30 minutes. Blend potatoes, return to pot with shredded chicken, stir, and serve.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or microwave.